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Charcuterie

Charcuterie is part of the ‘garde manger’ chef’s repertoire. Originally intended as a way to preserve meat before the advent of refrigeration, they are prepared today for their flavors derived from the preservation processes. It is the branch of cooking devoted to prepared meat products, such as bacon, ham, sausage, terrines, galantines, ballotines, pâtés, and confit, primarily from pork.

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